Choose sustainable fish and seafood

Fish is a good source of protein, vitamins and minerals, and oily fish such as salmon, sardines and mackerel also contain omega-3 fats that are beneficial for heart health. Government advice in the UK is to eat at least two portions (140 g each) of fish per week, one of which should be an oily fish. Currently, one third of global fish stocks are overfished, so choose products labelled as sustainably sourced (e.g. the blue Marine Stewardship Council (MSC) label) and check the Marine Conservation Society’s Good Fish Guide for more sustainable options.

Here's a selection of resources to support teaching around fish and seafood:

Resources

11 - 14 YR
Fish in the diet 11-14

A presentation around the role of fish in the diet.

pptx
11 - 14 YR
Types of fish and shellfish 11-14

A presentation around types of fish and shellfish.

pptx
11 - 14 YR
Catching and selling fish 11-14

A presentation around catching and selling fish.

pptx
11 - 14 YR
Growing mussels 11-14

A presentation around growing mussels.

pptx
11 - 14 YR
Preparing and cooking fish 11-14

A presentation around preparing and cooking fish.

pptx
multi-yr
Module 10 A Fishy Tale

A presentation for a lesson plan for pupils to cook three recipes.

pptx
multi-yr
Fish and Veg stack

A recipe presentation looking at how to make a fish and veg stack.

pptx

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